* * * Desserts * * *

Desserts

Lemon Tart

Ingredients

Base
125g butter, softened
1 cup Plain Flour
1/2 cup CSR Pure Icing Sugar

Filling
1 cup CSR Caster Sugar
1/2 cup lemon juice
grated rind of 2 lemons
2 tablespoons custard powder
1/2 teaspoon baking powder
3 eggs
CSR Pure Icing Sugar to dust

Method

First make the base. Place the butter, flour and CSR Pure Icing Sugar in a food processor and run the machine until the pastry clumps together in a ball around the blade. With floured hands press this mixture into the base and up the sides of a lined 21cm loose bottomed flan tin. Refrigerate for at least 30 minutes. (The pastry will set quite firm, but it bakes best from cold).

Preheat the oven to 180 degrees C. Place all the filling ingredients in the cleaned food processor and run the machine until they are well combined. Pour into the chilled base. Bake for 25 minutes until the pastry is crisp and golden and the filling set.

Dust with CSR Pure Icing Sugar - Serve & Enjoy!!

Recipe courtesy of CSR Sugar.

Mini Berry Shortbread Tarts

Ingredients

1 cup of custard made using a custard packet mix
Frozen short crust pastry
Frozen Berries

Method

1. Cook custard as per packet mix and allow to cool.
2. Pre-heat oven to 190c.
3. Grease tart/cupcake tins and line with pastry. Half fill shells with cooked custard.
4. Bake in oven for 15 minutes or until pastry is golden brown. Allow to cool.
5. Decorate with berries whilst fruit is frozen for easier handling, and just before serving.

Tips

For a final touch drizzle with fresh cream
For a quick shortcut use pre-made mini tart shells

This recipe is courtesy of Frozen Food Info.

Cheesecake

Ingredients

1 packet plain wine or digestive biscuits crumbled
125g butter melted
1 packet lemon jelly
3/4 cup boiling water
grated rind and juice of 1 lemon
400g cream cheese
3/4 cup CSR white sugar
375ml can evaporated milk well chilled (keep in fridge overnight)
1 tsp vanilla essence

Method

Mix crushed biscuit crumbs and melted butter. Press into the base of a 21cm springform well-greased cake tin. Bake for 10 minutes at 150oC. Cool.

Melt jelly in boiling water. Add rind and juice of the lemon. Beat the cream cheese with the sugar, add to jelly, stirring until well combined and creamy smooth. In a separate bowl, whip chilled milk until thick and fold into mixture. Add vanilla essence. Pour into crumb base and put in fridge for at least 4 hours, preferably overnight.

Makes 6 - 8 servings

Recipe courtesy of CSR Sugar.

Calypso Coffee Syrup Cake

Ingredients

200g butter, softened
1 cup CSR Dark Cane Sugar
1 tablespoon instant coffee powder, dissolved in 1 tablespoon boiling water
1 teaspoon vanilla essence
2 tablespoons dark rum (or 1 teaspoon rum essence)
3 eggs
2 cups self raising flour
1/4 cup milk
300 ml cream, whipped to serve

Syrup
1 cup CSR White Sugar
1 cup boiling water
1 tablespoon instant coffee powder
2 tablespoons dark rum (or 1 teaspoon rum essence)

Method

Syrup - Mix sugar and half cup boiling water together in a small saucepan. Stir over medium heat until the sugar dissolves then stop stirring and boil until a dark toffee colour develops. Remove from heat and carefully add the 2nd half cup of boiling water. Be careful as it splutters and bubbles. Stir to dissolve the toffee. Measure a half cup for the cake and stir the coffee and rum into the remainder. Set aside.

Cake - Preheat oven to 180ºC.
Mix butter and dark cane sugar until creamy. Add the dissolved coffee, vanilla and rum. Beat in eggs one at a time, then fold in the flour and milk and half a cup of syrup.

Divide the mixture between 2 x 20 cm tins which have been well greased and their bases lined with baking paper. Bake for 25 – 30 minutes. Cool on a wire rack.

Drizzle the coffee syrup over the flat bases of the cakes and then sandwich the bases together with whipped cream. Serve slices with extra whipped cream and a drizzle of coffee syrup.

Serves 6 - 8

Recipe compliments of CSR Sugar

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